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The interior of the Crêperie’s new outdoor “chalet.” PHOTO BY RACHEL BOCK This fall, chef C. Barclay Dodge envisioned Bosq’s winterized patio overlooking the Mill Street pedestrian mall: a glass-enclosed, modern structure built around a tall tree, its upper branches poking above a skylight in the lattice ceiling. Here, according to plans drawn by local design firm Rowland+Broughton, guests would enjoy a safe, socially distanced dining experience, shielded from snow and cold yet converging with nature. Bosq, manifested. “We scrapped t...

For Winter in Aspen & Snowmass Since nobody can predict what dining out in Aspen will look like this winter, restaurants and chefs are stepping up their takeout game. This choose-your-own adventure plan plan is craving-specific—how I might respond to a friend or reader, based on personal experience and insider intel. Most restaurants will pack up favorite menu items to enjoy at home, just call ahead to find out. AM I IN THE MOOD FOR PIZZA? Most likely! Pizza is my top choice for takeout — it’s the rare food that typically tastes better on our own terms (i.e. not sitting at a stuffy tabl...

Dec 16, 2020, 6:00 am 248 Shares Santo’s Posole Rojo, from the new “A Bite of Boulder” cookbook. (Provided by “A Bite of Boulder) Not long after the coronavirus pandemic forced restaurants to close for on-site dining this spring, Jessica Benjamin was scrolling Instagram when she came across a video of Jennifer Jasinski, Denver chef and restaurant owner, showing how to make ricotta gnocchi. Inspired, Benjamin followed Jasinski’s video recipe and tried making the gnocchi in her Boulder kitchen. They were so good that she made them again. Then she went online and bought a gift ca...